Chocolate Chip, Banana, Coconut Muffins

When I was a kid my family dubbed me the “Biscuit Queen” — a name earned from sneaking extras of my mom’s buttery glimpses of heaven. These days my “Biscuit Queen” status has shifted to “Muffin Maven” —

a title defined by my desire to devour piping hot muffins smeared with melting butter and accompanied by a steaming cup of green tea. Simple pleasures like this nourish my soul during these cold, winter months and bring contentment through sharing this homemade goodness with my family.

     This chocolate chip, banana, coconut muffin recipe is dairy and egg free, but no one would know it from its sweet, moist texture. The secret to its rich, delectable consistency is coconut milk (transformed into coconut buttermilk by the addition of white vinegar). I use the canned, light variety, which can be found in the Asian food section of your grocery, and is lower in fat content than regular coconut milk. Many who are allergic to tree nuts, like my son, can tolerate coconut. According to Allergy New Zealand, “coconuts are not tree nuts, but are considered monocotyledonous plants of the palm family Arecaceae.” But, as always, check with your allergist to determine if coconut is something you can have.  

DAIRY and EGG FREE

makes 12

Preheat oven to 375º
Line muffin tin with muffin cups and set aside

Chocolate Chip, Banana, Coconut Muffins

2 medium (or 3 small) very ripe bananas, mashed

1/2 cup canola oil

1/4 cup light coconut milk PLUS

1 teaspoon white vinegar (mix together and set aside briefly)

2 tablespoons water

1 cup all purpose flour

1 cup whole wheat flour

2/3 cup sugar

1 teaspoon baking soda

1 1/2 teaspoons of baking powder

1/4 teaspoon salt

1 cup dairy free, chocolate chips (like Enjoy Life brand)

Combine mashed bananas, canola oil, water, and coconut buttermilk in a stand mixer with a paddle attachment until well integrated. In a separate bowl, mix flours, sugar, baking soda, baking powder and salt with a whisk (this simulates sifting the dry ingredients). Add dry ingredients to the wet in the mixing bowl and briefly mix on medium, to low speed until combined (be careful not to over mix). Finish by adding the chocolate chips, gently mixing until well dispersed throughout the batter. Using a 1/4 cup, spring-handled, ice cream scoop (lightly coated with canola oil for easier removal) fill lined muffin cups. Bake for 15 to 20 minutes, or until golden brown and/or an inserted cake tester (or toothpick) comes out clean.